Nutraceutical and pharmaceutical industries have been increasingly engaged in finding
natural alternatives compounds as potential antioxidants. The use of phytochemicals is
introduced as a good source of natural antioxidants. Murayya koenigii leaves, commonly
used in cooking and traditional medicines have been examined for their remarkable
antioxidant potential, yet still, it remains an understudied herb. Therefore, this study aimed
to determine the antioxidant properties and flavonoids profile in M. koenigii leaves
extracted using; solvent assisted extraction (SAE), microwave assisted extraction (MAE)
and ultrasonic assisted extraction (UAE). The antioxidant properties of M. koenigii were
analysed qualitatively and quantitatively using high performance liquid chromatography
(HPLC). M. koenigii leaves extracted using the UAE method have responded strongly
towards a 2, 2-diphenyl -2-picryl-hydrazyl DPPH assay with the highest inhibition (%) of
78.00±1.00. Using the ferric thiocyanate (FTC) and thiobarbituric acid (TBA) method
assays, the M. koenigii leaves with the lowest absorbance were assigned as a sample with
the highest antioxidant activity. The M. koenigii leaves extracted using UAE had the
lowest absorbance with 0.01±0.00. In the TPC assay, the MAE method showed the
highest total phenolic content (120.60±14.81 mg GAE/g sample). The TFC assay
demonstrated that MAE methods have the highest total phenolic content (93.38±4.33 mg
QE/g sample. The M. koenigii leaves extracted by MAE showed the highest gallic acid,
catechin, epigallocatechin gallate, rutin and kaempferol concentration (mg/L). M. koenigii
leaves subjected to SAE extraction has the highest concentration of p-coumaric acid,
myricetin and quercetin (mg/L). This study found that M. koenigii leaves extracted using
UAE exhibited better antioxidant activities than that of MAE and SAE. These useful
findings have managed to narrow the knowledge gap regarding the effects of different
extraction methods on the antioxidant property of M. koenigii.